Description
A non‑thermal, mechanical method that uses 400–600 MPa to inactivate microorganisms while preserving sensory and nutritional qualities.
Technical
The applied hydrostatic pressure disrupts microbial cell membranes and denatures key enzymes, leading to a 5–6 log10 reduction of vegetative cells, yeasts, molds, and some viruses within minutes. Because the temperature rise is limited (<10 °C), heat‑labile nutrients such as vitamin C and polyphenols experience minimal degradation, and oxidation or caramelization reactions are largely suppressed.
Science
Primary Reaction
Pressure‑induced disruption of microbial cell membranes and enzyme denaturation
Sensory Profile
Aroma ()
Wine Analogy
Like unoaked Chardonnay - preserves varietal character without oak influence
Coffee Analogy
Similar to cold brew - smooth with muted acidity